Sunday, 31 July 2011

Steak Rum Gravy

This is the most amazing gravy you MUST make whenever you're having a nice juicy steak.  Normally I will have my steak with corn and mashed potatoes and just smother everything with this gravy!  Try it yourself and let me know! :)

1 tablespoon olive oil
2 beef tenderloin steaks
3 tablespoons Jack Daniel's whiskey
2 small garlic cloves, minced
1 teaspoon assorted peppercorn, crushed
1/4 teaspoon dried leaf oregano
1/4 teaspoon dried leaf basil
1/8 teaspoon salt
2/3 cup whipping cream
1 1/2 tablespoons sour cream
fresh chopped parsley

Heat olive oil in a medium skillet over high heat until hot. Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet and place on a rack in a boiler pan.

Broil 4 to 5 inches from heat 4 to 6 minutes on each side.

Add bourbon to drippings in skillet, bring to a boil over medium heat and deglaze pan scaping browned bits that cling to the bottom. Add minced garlic, peppercorns, basil, oregano and salt and cook for 1 minute. Add whipping cream, bring to boil and cook for 6 to 7 minutes or until sauce is reduced by half. Remove from heat. Whisk in sour cream. Spoon sauce over steaks and garnish with chopped parsley if desired.

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